Cooking Steps

1. 

   Step1:Add sugar powder to the egg. Mix the egg manuall

2. 

   Step2:Add milk and stir wel

3. 

   Step3:Sift low gluten flour and Matcha powder. Stir evenly without particle

4. 

   Step4:Heat butter in water until melted. Pour into batter and stir well

5. 

   Step5:Sift the batter twice to make it smoothe

6. 

   Step6:The flat bottom non stick pot is heated in a small heat. Just a little temperature. Put a little butter on it. Pour in some batter. Shake the flat bottom pot. Let the batter flow into a thin round layer. The batter solidify. Scoop it up gently with a spatula. Put it on the plate. Then touch a little butter. Spread the second one

7. 

   Step7:After all, cover with plastic film and refrigerate for half an hou

8. 

   Step8:Whipped cream with sugar to create lines. Refrigerate for later use. Cut fruit into pieces

9. 

   Step9:Take out the frozen batter. Gently take out a piece of batter. Put the side not touching the pan down

10. 

    Step10:Put a proper amount of cream and fruit in the middle of the pasta. It was intended to put mango, but it was found that the mango was broken, so sweet peach was used

11. 

    Step11:Fold the two sides of the patch in half first, then fold the other two sides in half. Wrap them into a square. Put the folded part downward into the container

12. 

    Step12:After all are wrapped, cover with plastic wrap and refrigerate for half an hour before eatin

13. 

    Step13:After all are wrapped, cover with plastic wrap and refrigerate for half an hour before eatin

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin